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Wonton soup or fried wonton

Yield: 50 Servings

Ingredients:

• 1 lb Ground pork
• 1 pk Frozen chopped spinach -thawed and squeezed dry
• 1 Clove garlic finely chopped
• 1 Scallion thinly sliced
• 1 To 2 tsp salt
• 1 ts Sherry (or any wine)
• 1 ts Sesame oil
• 1 pk Wonton wrappers Cold water for sealing SOUP:
• 6 c Chicken stock

Instructions:

fresh or -canned (2 to 3 cans With water added) FILLING: Mix the pork spinach garlic scallion salt sherry and sesame oil thoroughly in a large mixing bowl. WONTONS: Place 1 teaspoon of the filling in the center of each wonton wrapper. With a finger dipped in water moisten 2 adjacent sides and fold over to make a triangle. With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up. Moisten one end and pinch the tqo ends firmly together. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. TO COOK: Bring 2 quarts of water to a boil and drop in the wontons. Return to a boil reduce the heat and cook uncovered for 5 minutes. Drain the wontons. Bring the stock to a boil in a pot add the wontons and return again to a boil. Serve at once. FRIED WONTON: Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre. Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters.

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